Production of Flavour‐enhancing Materials by Streptomycetes: Factors affecting the Production 5′‐Mononucleotides

S ummary : Although extracellular accumulation of 5′‐nucleotides in streptomycetes is usually scarce one organism (772) formed considerable quantities of flavour‐enhancing 5′‐mononucleotides. A number of fermentation parameters were examined. Manganese ions, barbiturates and antibiotics appreciably affected the accumulation of such nucleotides. A 4‐fold increase in the formation of 5′‐inosinic acid was achieved by incorporating barbiturates in the medium, while substantial amounts of 5′‐guanylic acid could be also detected in presence of some antibiotics.